Search This Blog

Pumpkinmallow Fudge Cake

Are you as excited about pumpkin season as I am? I know I'll be sick of it by the time Spring rolls around, but for now I'm thinking let's get cookin' with some Cucurbitaceae, baby! I needed a treat to bring to our very first homeschool group meeting and decided it was a fitting occasion to do my first pumpkin baking of the season. It made me smile to see everyone milling around, just about every hand holding a plate with a slice. Baking is best when shared! I'm looking forward to many future opportunities of getting to know these folks and--bonus for me--occasions to try out new dessert recipes. :D

I've had this recipe earmarked to try ever since I picked up a copy of Mixing Bowl, a Better Homes and Gardens special interest publication, on a whim last year. I don't typically buy magazines from newsstands, but this one caught my eye, and every recipe featured looked mouthwatering.

I followed the recipe for the cake exactly, but switched up the frosting to use what I had on hand, and made 3 layers (hence the name change from the original "Amanda's 4-Layer Chocolate Dappled Pumpkin Cake"). I'd make it this way again. It was phenomenal. The only negative was that it was divided up and enjoyed so quickly, there was no chance of me getting a picture of a cross-section. You'll have to use your imagination, or better yet, make it yourself and take a look right before you chow down. :)

In the bowl of an electric mixer, beat applesauce, sugar, and oil until smooth. Beat in pumpkin and vanilla extract. Add eggs one at a time, beating well after each addition.

Gradually beat in flour and sugar mixture until just combined, making sure to scrape down the sides and incorporate all dry ingredients.

Divide the batter evenly between the 3 prepared pans, and sprinkle surface with chocolate chips.

Bake for 28-32 minutes until a tester comes out clean. Let rest for 5 minutes, then remove cake layers from pans and allow to cool completely.

When cool, fill, stack, and frost with marshmallow frosting.

When stacking my cake layers, I always put the uneven top side down so that I can frost on the smooth side. If they are very uneven, I do fix them with a knife, but most of the time this trick works fine to camouflage imperfections.

For the Marshmallow Filling/Frosting:

Make a double boiler by setting a heatproof bowl over a saucepan of simmering water. The bottom of the bowl should not touch the surface of the water. Combine in bowl: 1 1/2 cups of white granulated sugar, 2 egg whites, 1/3 cup water, a pinch of salt, and 1/4 tsp. cream of tartar. Beat with an electric mixer until white, glossy, and able to hold firm peaks (about 7 minutes). Remove from heat and beat in 1 tsp. vanilla extract (and food coloring, if desired). Use immediately to frost and fill cake.

For the chocolate glaze:

Melt 5 oz. bittersweet chocolate in the top of a double boiler. Remove from heat and whisk in 5 T. cold, cubed butter and 5 T. powdered sugar. Whisk until smooth and glossy. Pour over the top of the marshmallow frosting, allowing some to run down the sides. Chill the cake; the glaze will harden to form a shell that cracks when cut. Great texture.

Enjoy! Also throw out the word Cucurbitaceae whenever possible, please. I definitely would, if I had the slightest idea how to pronounce it. :)

Comments

This looks Sooo Yummy..lovely and creative :)) loving your blog and officially following with smiles per blog hop..I'm Marilyn via http://theartsygirlconnection.blogspot.com and I'd love for you to stop in sometime..off to indulge in your posts..:))

If you find a typo, a broken link, or have any other comments about the content of this blog, please don't hesitate to contact me. I edit posts from time to time and feed readers do not always pick up on these changes.

All content posted here is mine. Thou shalt not steal. I try to give credit where credit is due and ask that you do the same with a link back to my site! :)